Monday, 14 July 2014


Ingredients: 3-4 boneless/skinless chicken breasts cut into pieces 1 pk Clubhouse Oriental seasoning 2 tbs. oil 1 small cabbage chopped 1 cup chopped red and green peppers 2 cups carrot sticks 1 cup onions chopped 1/4 cup soya sauce salt and pepper to taste
Fry up the chicken and seasoning in oil. Keep warm. Place the rest of the ingredients in a pot with enough water to let the vegetables simmer until cooked to your preference. (I cooked them for 30 minutes). Add 2 cups of steam fried noodles and cook for 4-5 minutes. (You may need to add a little more water) Stir the chicken in, and add 2 tbs cornstarch which has been dissolved in a little water. Continue stirring until the liquid thickens.